On the Cover

January/February 2007

Homemade food is an art form. From its color and texture to its wholesome ingredients and taste, it is crafted with attention to detail and made with pride. Such artisanal food is often developed from family recipes for the sake of heritage and good taste, or invented as value-added products. But when food artisans decide to share their passion with the public, their romantic, kitchen-based utopia gets dicey. They become small business owners, putting it all on the line — money, time, energy, livelihoods — to enthusiastically follow their instincts and dreams, courageously facing the harsh realities of the marketplace and the daunting maze of state and federal food safety rules and regulations. Helping artisanal producers in the state make their dreams reality are food scientists at the University of Maine.